Pumpkin Butter

I should preface this recipe by saying that not only is it my first attempt at pumpkin butter, but I had never tried pumpkin butter before making this recipe.  So I'm not really sure what it's supposed to taste like.  But I love apple butter - my Mamaw Sarah always makes a few batches every year - and I figured this would probably be just as good, and easier.  And it was very, very easy, and an extremely flexible recipe.  

Ingredients

3 c. pumpkin (fresh or canned)

few generous splashes tangerine juice (probably about 1/4-1/2 c.)

1 c. sugar

2 tbsp. cinnamon

1/2 tsp. cloves

dash allspice

pinch of salt or two

Directions

Put all ingredients together in a medium saucepan over medium heat.  Stir frequently to keep it from sticking to the bottom.  Taste it frequently, adding more liquid if desired.  The recipe I found online suggested cooking it for at least fifteen minutes, but I know I didn't wait that long.  Let your instinct and taste guide you -- it is, after all, just basically spiced pumpkin mash.  Enjoy on toast, waffles, or whatever else you put sweet spreads on.